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Post by bagga on Feb 24, 2013 8:41:09 GMT -5
i just threw out our second bunn coffee maker. for the $100 they cost you would think they would last more than 4-5 years. i went to a shopko store and bought a on sale $12.99 proctor-silex. so far the coffee doesn't taste any different than the bunn.
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Post by Deleted on Feb 26, 2013 1:20:18 GMT -5
welcome to the future
tho the bunn should make hoter water.
I threw them all out, boil my water in pan add coffee to pan, stir and strain with filter
boiling water , as the water dept will tell you, tastes better, it makes the chemicals go
in nert
so now i drink in nert coffee
boy i shure added a lot to this post.
sorry bagga, will never do this again.
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Post by bagga on Feb 26, 2013 5:43:16 GMT -5
my uncle would make coffee the same way as you. he wouldn't strain it tho, just dip the cup in and scoop some out....coffee grounds and all.
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Post by Rebel on Feb 26, 2013 16:01:40 GMT -5
back in the day we did it on the fire with the grounds in the pot. for some reason if the coffee boiled over, a stick laid across the the top of the pot would keep it from boiling over.
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Post by Deleted on Feb 27, 2013 2:52:11 GMT -5
my uncle would make coffee the same way as you. he wouldn't strain it tho, just dip the cup in and scoop some out....coffee grounds and all. I knew a really sane and sweet girl from south america, her father liked his coffee very thin/weak.
So her mom would boil the heck out of a tablespoon of coffee.
She would clean the pot, save the grounds and put raw brown sugar on them and let this girl eat them.
She was a teacher, and i saw her eating grounds one day in a student kitchen.
I asked her out, she was a real gentle joker, she said she would go out with me only if i ate some grounds. Laugh as you might, it was tasty,
years later i met her and her husband, and we all joked about it. Above real mountian grown coffee, this is very rare
most coffee is grown in fields as you see belowCoffee, chocolate, and coka (cocaine) all grow in mountian valleys, eating any of them helps stop altitude sickness when you exert your self, for this reason even the swiss made chocolate a cash crop, because it helps them clime their own mouintains, but there is no such thing as swiss chocolate.
in their natural forms they are a medicne to those who must grow crops off the land, and work those fields on hill sides.
Below puruvian farmers pick their crops, they have the biggest lungs to pull off oxagen in low pressure in the world, their feet have extreamly large blood vains to warm them, many walk in the snow bare foot, they are short to make mountian walking less of a chore, after 3 generations in america, their lungs shrink, and they grow taller.
Something the coffee growers companys will never tell you, the best mountain grown coffee never gets out of the country, because it is used to deal with altitude sickness by those who work the mountian sides, as vally grown coffee does not help with altitude sickness.
know a amazing thing when you see it.
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